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Hazelnut, Cranberry & Chocolate Biscotti

Patisserie Makes Perfect
A delicious biscotti recipe that goes perfectly with a steaming cup of black coffee, or even hot chocolate if you're feeling particularly indulgent.
5 from 1 vote
Prep Time 30 mins
Cook Time 40 mins
Total Time 1 hr 10 mins
Course Biscuit
Cuisine Italian
Servings 24


  • 2 Large Eggs
  • 250 g Granulated Sugar
  • 6 g Mixed Spice
  • 100 g Whole Hazelnuts
  • 75 g Dried Cranberries
  • 75 g Dark Chocolate Chips
  • 260 g Plain Flour
  • Large handful of flaked almonds for sprinkling optional


  • Preheat the oven to 180C. Butter a baking sheet and dust it with flour, shaking off the excess.
  • Combine the eggs with the sugar in the bowl of a food mixer and mix on medium for around 10 minutes.
  • Add the mixed spice and fold in with a spatula or wooden spoon.
  • In a food processor roughly chop the hazelnuts and add them to the batter with the chocolate chips and the cranberries.
  • Add the sifted flour and fold this into the mixture, the mix will be very thick.
  • Spoon the batter into a pastry bag, without a piping nozzle and cut an opening of about 5cm.
  • Pipe into two rows 25cm long by 5cm wide on the prepared baking tray.
  • Or pat the dough into two sausages on the baking tray.
  • Sprinkle the loaves with the sliced almonds and bake for around 30 minutes until a cocktail stick comes out clean. Leave the oven on.
  • Immediately transfer the loaves to a cutting board, and slice them on the diagonal about 1cm thick.
  • Place the slices cut side down on the same baking sheet and bake for 7-10mins until crisp, but still pale.
  • Let cool on the baking sheet.